Chicken and pork ham in Tescoma ham maker

DD2 is definitely better.

Len, now as I order, I like it outwardly, now it is almost 6 thousand, Black Friday. 1 percent out of 100 stops, but why? - and about the bowls they write about corrosion, what kind of bowl is there?

And how does eco differ from bass?

Yes, they are all Eco, and the basic is the minimum, basic, complete set, there are no, for example, ceramic cups for yogurt.

but about the bowls they write about corrosion, what kind of bowl is there?

What kind of corrosion? Which bowl?

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Please share the recipe, such beauty ...

"Canadian bacon" is American usage for a form of roughly cylindrical fully cooked back bacon, usually smoked, trimmed into medallions, and thickly sliced. The term "Canadian bacon" is not actually used in Canada, and the product is generally known simply as "back bacon", while "bacon" standing alone refers to the same streaky pork belly bacon as in the United States. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat; this preparation is closer to ham than standard North American bacon.

Roasted unsliced ​​peameal back bacon
The product may have arisen from a unique form of back bacon which emerged in Southern Ontario called "peameal bacon", which is unsmoked wet cured pork loin trimmed like "Canadian bacon" and traditionally rolled in ground dried yellow peas to extend its shelf life. Today it is generally rolled in yellow cornmeal.

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Forgot to add: "Andestend ?!"

And what about nipanyatnava, in pure Kanak language?

"Canadian bacon"

Go deushka pa gift link and wakes up tabe Happiness ...

[Elena Tim]

Elena Tim, Lenok, I am reporting! It turned out truncated, chief! At its best! The husband even forgave the purchase of a ham, although at first he rebelled ...

Thank you, my friend, for a detailed consultation)))

A photo where?

Duc, uncivilized photo ... I don’t have a slicer, but the pens are from ... legs ... I’m ashamed to expose)

A photo where?

Well, okay ... if you really want to look at an uncultured piece of pressed meat ... Here's to you ... Don't be offended now !!! It's dietary!

A photo where?

Go deushka pa gift link and wakes up tabe Happiness ...

Hoisho grandfather

Truncated

A photo where?

Lenchik delete this post on f ... pli-i-i-from ...

Squeezed out the photo ...

[Yulia Antipova]

Yulia Antipova, Yul, Lana to you, a beautiful ham turned out, the very thing, to have a look at night, and saliva suppressa!
Straight hungry, mln ..

[Yulia Antipova]

Squeezed out the photo ...

Aha! Like me ham from ham)))

Yulia Antipova, Yul, Lana to you, a beautiful ham turned out, the very thing, to have a look at night, and saliva suppressa!
Straight hungry, mln ..

Lenuska has thinner slices and fewer bubbles ... And my FSE is full of holes ...

ABOUT!!! I came up with it !!! Not full of holes, but lace !!!

Hey, Lenka, I have outdone you !!! I have a lace ham!

The most real homemade ham, but how does it taste?

It is clear that it does not look like a purchased one. It tastes like delicious pressed boiled meat.

The most real homemade ham, but how does it taste?

delicious pressed boiled meat.

Julia, did you put it in the refrigerator? What happens if you overexpose in water?

It turned out truncated, chief! At its best!

Well, that means that you and I were thinking in the right direction when we discussed the problem.

Lenuska has thinner slices and fewer bubbles ... And my FSE is full of holes ...

It is sliced ​​thinner, because it is better compressed, this is Tescoma, there is no other way in it.
It also seemed to me that you got it brittle, right? A thorough kneading is needed so that the minced meat is straight sticky-sticky, and very viscous. There, straight pieces of meat cling to each other with such "strings". Now, if you knead it like that, then the ham can be cut too little, it will be straight monolithic. Moreover, interestingly, it is a good kneading that makes the ham whole, and not at all strong pressing. It is only in Tescom that one can afford not to be too much of a waste, it will gather everything in a pile anyway. Vaughn Manka does just that - she mixed up a couple of times in Teskiy. And in the case of Beloboka, such a number will not work. So try a long batch, you will see the difference.
And finally, tell me, what do you have in the composition? Your ham is just white. Are there chicken breasts, or what?
Well, and the last thing, Yulchik, since you now have no other way and you need to use only the most dietary meat, so that the ham is more juicy, do not disdain minced meat. Make it at least half of the total mass of meat. Gelatin will keep more juice in the minced meat, you'll see. And the ham itself will be more plastic.
Oh, I almost forgot, tell me, and you take into account that the amount of meat here is calculated for Teskiy, and not for Belobok. The latter is larger, which means that if you put only a kilogram in it, and the bottom of Beloboka is not raised, then the tension of the springs will not be very strong, and therefore the pressing is weak.
That's it, I'm leaving before you sent me, otherwise you say, I clung to my advice, like a bath leaf to a jolly gopa ...

Girls take my ham

Jellied meat reminds me of the taste, only the structure is dense, But I made a mistake. Before putting it into cold water, I decided to check the temperature inside the ham (suddenly damp), unscrewed the lid, the temperature was normal, I quickly screwed it back up, cooled it down, drained a lot of juice (and I didn't add water). When I took it out for slicing in the morning, I saw the liquid on the outside was slightly unevenly distributed. The meat is a little dry, I cut it with effort. Is this a recipe or my mistake? And how to make the meat softer? And the taste of the spice is ok!

What kind of corrosion? Which bowl?

On the ozone tip "I have been using the multicooker for 2 days. I greatly upset the stainless steel bowl that came with the kit."

Listen, well, you turned out to be very cute!
Only I don’t understand, why did the jelly taste come from there?
What meat did you take?
Regarding the density: the densest ham is obtained from completely chopped meat, without the addition of minced meat. Accordingly, the more minced meat, the softer the structure.
A little jelly on the bottom is fine, you just need to drain the juice better. But it will still be, although it is very small.
Here, you see, there is also a little in mine, on the left.

[Elena Tim]

Elena TimElena, yesterday I also made ham, it turned out very tasty, I will still make it now. Today, a third is left. Yesterday evening at 10 o'clock she pulled her out of the refrigerator, stood there for 4-5 hours, cut off a thin piece and homemade bread too fresh, very tasty, even my little girl, she took a piece from me for a year and five months and ate it, she also liked it. Next time I will not add only water at all, I added a couple of ice cubes, but a lot of water drained out afterwards.
And leave the ham in the water to cool in which it was cooked or put it in the cold one? I pulled it out of the bowl in which I was cooking, poured it into another cold water and put it there and left it there for 1 hour, and then into the refrigerator. It turned out a little hard, but not crumble, cut thinly with a knife

in mine too

Oh, well, Lenchik, then your beauty! And, you can find out what recipe? There is a greenhouse, right?

Elena, yesterday I also made ham, it turned out very tasty, I will still do it now

Natasha, I am very glad that I liked the ham. Thank you for your pleasant review.

Next time I will not add only water at all

Pralna, I wrote yesterday that I have not added water for a long time either. Once, I added the drained juice to a saucepan with dog porridge, but now I have nowhere to put it, except in soup, but not everyone will go to taste ... In short, you don't need so much of it.

And leave the ham in the water to cool in which it was cooked or put it in cold water? I pulled it out of the bowl in which I was cooking, poured it into another cold water and put it there and left there for 1 hour

That's right. Only I change the cold water a couple of times, it heats up from the hot ham. And then, after 40-50 minutes (you can even an hour), I properly drain the juice and put the ham in the refrigerator.

It turned out a little hard, but not crumble, cut thinly with a knife

Homemade is always harder than purchased one, because it is cooked under pressure, and purchased one is cooked in the intestine and is not subjected to pressure.But, to be honest, it somehow doesn't bother me, I didn't think about it at all - it eats up so quickly that there's no time to think, damn it.

Oh, well, Lenchik, then your beauty! And, you can find out what recipe? There is a greenhouse, right?

Lyudochka, thanks! Yes, I wanted to show you jelly on a bar using the example of another ham. And the recipe is:

Ham "Turkey in a skullcap" (Elena Tim)

Oh thanks! What a beauty. Today I seem to spend a day in the kitchen and at the computer, I want to delve into, study. Now pumpkin is being cooked in the soup cooker, I have already fried the onion + the ham pieces = add at the end, I will blender and will taste it now and you can add it to the pizza. There are leftovers of arian servilat in the fridge, and I don't even want to.

Today I seem to spend a day in the kitchen and at the computer, I want to delve into, study.

Yeah, it's addictive.

although I'm afraid they won't let me plug it in at the point of issue

here we had an issue point with one owner - I always checked everything, as without this, the owner changed, some aunt was put in a gloomy, the previous one - the girl was so nice, she went on maternity leave, so this new extractor would never let me plug the plug into the outlet - What if it closes, I’m not put here to check, but only to give it out, at home and check! - Yeah, I say, now I'm going to drag myself on the ice for the second time, if something's wrong, but even if it's not ice, why should I ride the bus forty times. In general, it did not work near me (and no one asked), but at the table - from the side of the customers - there is, it turns out, an outlet (the room has also changed, so I was not in course), I stuck my plug into it , checked the ozonizer.

My head is about to explode
How much salt should I put?
Lenka has 16-18 g in the Recipe, Omeloka has 8 g. ( https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385580.0 )
I'll put in nitrite. because we don't eat that much ham in two days. I won't even eat for 5, but I'll try.
Help!!!

Lenka's recipe is 16-18 g,

So put it in. I put 15g. I also do it with nitrite.

Lenka has 16-18 g in the Recipe, Omeloka has 8 g.

The mistletoe is not salting enough, I have already tortured her on this topic. I put 17g of nitrite.

I'll put in nitrite. because we don't eat that much ham in two days. I won't even eat for 5, but I'll try.
Help!!!

I divide one into 3 parts and eat two in the freezer. when I need to take it out in the evening in the cold. branch, in the morning I cut into pieces and into a container. The taste does not change at all, sometimes even better. Try it.

[Rusalca]

Rusalca, Anna1957, Lucien, thanks Calmed down
I went to salt

[Lucien]

Lucien, I do exactly the same, I divide it into 3 parts. Do not want to cook 0.5 kg. So I alternate pâté-ham, pâté ham.

So I alternate pâté-ham, pâté ham

Oh, but tell me, please, the recipe for the pate.
Has anyone tried to make only minced meat?

Maybe there are ways to make a soft, juicy ham?

Has anyone tried to make only minced meat?

It will be a sausage
Although, you can try

Well, if the sausage is good too. Maybe someone already did it?

Has anyone tried to make only minced meat?

We did, we did and more than once ...

Did they do it in a ham maker?

[Tuta]

And the search for what? Look Tuta...

[Lucien]

Lucien, Lyudmila I make pâté according to my recipe with cheese. I will not clog the topic of Elena Tim, enter my profile in my recipes and there is a recipe for pate in Tescom's ham maker.

[Elena Tim]

Elena Tim, exhibited for the second time on your ham. I have been making ham according to your recipe for a year now, and only yesterday I added gelatin. I'm surprised to myself, but where do people get so much stubbornness? (this is me about myself), because it says add gelatin, no, in the recipes in the book there is no ham maker and I will not. Stupid. Yesterday I made dried garlic with the addition of gelatin (you wrote that it sounds better in ham) and I didn’t get too hung up on the minced meat temperature (on the advice of Pakat), although I added ice and the meat was very cold (but I did it before). So yesterday we got a ham just mortality. About 50 ml of water has merged, but juicy .... So I decided to write praise to you three times already. We must, we must listen to the advice of "experienced" Lenusik

Elena's ham is very tasty even in the photo, so far it does not work out that way, but we are still learning. All comes with experience.

But how safe is it to store ham in the refrigerator (not in the freezer) in days?

[degteva]

degteva,
Natusik, what a beautiful ham you make, in!
It's great that she got even better.
Listen, why were you so against gelatin?

Girls who are interested ... Gelatin is made by denaturing collagen, which is found in cartilage, bones, as well as skin and veins of animals.
🔗.